TURKEY AND HUMMUS COLLARD WRAPS WITH COCONUT CURRY SAUCE
Ingredients
PATIENT SPOTLIGHT: LISA R. HERSHBERGER Digestion, Discipline, and Divine Direction “Before working with Dr. Sladic, I experienced infertility, thyroid issues, and digestive issues. Through my experience with Natural Solutions for Health, life became enjoyable. While on the program, I became pregnant. Changing the way I ate was what I needed. I had more energy, and my mood was better. My digestion was also helped. “Every time I would eat something I shouldn’t have after I finished the program, I got a headache or had digestive problems again. It keeps me motivated to watch what I eat if I don’t want to feel that way. “A great ‘thanks’ to you, Dr. Sladic, for all your help and time spent with me. It was greatly appreciated. May you be blessed as you keep on doing what you do. All honor and glory be to God.” –Lisa R. Hershberger
Sauce: • 1/2 cup organic full-fat coconut milk • 1/4 cup almond butter • 2 tsp red curry paste • 3 tsp low-sodium soy sauce
Wraps: • 4 large collard green leaves • 1/2 cup hummus, divided • 3/4 lb sliced turkey • 1/2 carrots, grated • 1/4 bell pepper, sliced thinly • 1 zucchini, sliced thinly • 1/2 avocado, sliced • 1/4 cup cabbage, thinly sliced
• 1 tsp honey • Pinch of salt
Directions
1. Mix all sauce ingredients until smooth. 2. Prepare collard leaves by cutting the stems off and trimming the thick vein that runs down the center of the leaf so that it lies flat. 3. Blanch collard leaves by dipping them into hot water, then immediately into cold water. 4. Dry leaves and lay flat, spreading 1–2 tbsp of hummus onto the center of each. 5. Add several turkey slices and sliced veggies. 6. Fold the right and left leaf sides in toward each other. Roll the collard leaf tight and tuck in the edges. Secure with two toothpicks, slice down the center, and serve with sauce for dipping.
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